In a large mixing bowl, cream together 1 cup of unsalted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add in the eggs, one at a time, mixing well after each addition.

In a separate bowl, whisk together 2 1/2 cups of gluten-free all-purpose flour, 2 tablespoons of cornstarch, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.

Fold in approximately 2 cups of high-quality chocolate chips.

Using a 2/3 cup measuring scoop, portion out the dough for each cookie and gently shape into a round form.

Place the cookies on a parchment-lined baking sheet about 2 inches apart.

Preheat the oven to 375°F (190°C) and bake for 10-14 minutes.

Allow the cookies to cool on the baking sheet for about 20-25 minutes.